Fresh pasta salad with strawberries, feta, and arugula for a spring-inspired vegetarian main or side.
# What You'll Need:
→ Pasta
01 - 9 oz short pasta such as fusilli or farfalle
02 - Salt for pasta water
→ Vegetables & Greens
03 - 3.5 oz fresh arugula
04 - 9 oz strawberries, hulled and quartered
05 - 1 small cucumber, diced
06 - 2 spring onions, thinly sliced
→ Cheese
07 - 3.5 oz feta cheese, crumbled
→ Dressing
08 - 3 tbsp extra virgin olive oil
09 - 1 1/2 tbsp balsamic vinegar
10 - 1 tsp honey
11 - Juice of 1/2 small lemon
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
→ Garnish
14 - 2 tbsp fresh basil, chopped
15 - 2 tbsp toasted pine nuts (optional)
# Step-by-Step Guide:
01 - Fill a large pot with water, add salt, and bring to a boil. Add pasta and cook until al dente following package directions. Drain and rinse with cold water to stop the cooking and cool the pasta.
02 - In a large salad bowl, combine olive oil, balsamic vinegar, honey, lemon juice, salt, and pepper. Whisk thoroughly to emulsify.
03 - Add cooled pasta to the salad bowl and toss well with the dressing until evenly coated.
04 - Gently fold in arugula, strawberries, cucumber, and spring onions. Toss to combine without crushing the strawberries.
05 - Sprinkle crumbled feta cheese and chopped basil over the salad. Toss lightly to distribute.
06 - Top with toasted pine nuts if desired. Serve immediately, or chill in the refrigerator for up to 1 hour before serving.
